Butternut Squash Soup

Cooler months yield lovely seasonal vegetables that are perfect for soups and casseroles.  Kale, leeks, root veggies (sweet potato, turnips, beets, etc.), and different varieties of squash can easily upgrade both the flavor and the nutritional content of meals.  

Of all the winter squashes, butternut is my favorite.  It's creamy, subtly sweet, and versatile.  Tossed with olive oil and a drizzle of maple syrup, you can roast it in cubes and/or mash up for a flavorful side dish.   Add to pancake batter for a fall twist, or substitute the puréed flesh for pumpkin in a pie.  One of the best things I've ever made was this warm roasted butternut squash salad from Minimalist Baker (love this blog!).   It was my contribution to the holiday spread a few Thanksgivings ago, and I've had requests for it every year since. 

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How to peel and cut a butternut:

Breaking down a butternut squash for roasting can seem tricky, but don't let it intimidate you: 

1. Slice off 1/4 inch from each end (stem and bottom)
2. Cut the round bottom section from the longer neck, leaving 2 pieces with flat edges
3. Use a vegetable peeler to remove the skin 
4. Cut halves in half; scoop out seeds
5. Slice chunks lengthwise and horizontally, leaving you with 1" cubes

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If you just need butternut squash purée, simply cut the entire squash in half (carefully, with a sharp knife), scoop out the seeds, drizzle with olive oil, and roast cut-side down.  The flesh will scoop right out. 

Butternut Squash Soup

Ingredients:
1 butternut squash (about 3 pounds)
1 red bell pepper, chopped
1 white onion, chopped
½ teaspoon dried thyme
2 cloves garlic, minced
2 tablespoons olive oil
3-4 cups low sodium chicken stock
​1 14-ounce can coconut milk

1 teaspoon cumin
1 teaspoon curry powder
½ teaspoon cinnamon
¼ teaspoon nutmeg
​¼ teaspoon cayenne pepper
½ cup pumpkin puree
1 ½ teaspoons kosher salt + freshly ground pepper, to taste

Optional garnishes:
Crumbled goat cheese
Minced chives
Pepitas
Green apple, finely chopped

Method:

1. Preheat oven to 400°F.
2. Carefully slice butternut squash in half lengthwise, remove seeds, and drizzle with 1 tablespoon olive oil. Place cut-side down on parchment lined baking sheet and roast in oven for 40 minutes, or until golden brown and easily pierced with a fork.
3. Sauté onion and red pepper with remaining olive oil for 2 minutes in large pot over medium heat; add garlic and thyme, stirring until onion is translucent. Add in chicken stock, spices, pumpkin, salt, pepper, coconut milk and roasted butternut squash (scooped from skin).
4. Purée ingredients with immersion blender (or in glass blender) until velvety smooth.
5. Garnish and serve. 

Serves 6

OVER TO YOU

What's your favorite dish made with winter squash?  Do you make it with butternut or another variety like acorn, spaghetti, delicata or kabocha squash?  Leave a comment or tag me on Instagram — I'd love to see your kitchen creations!